Summer Pudding

Name: Summer Pudding
Ingredients: 6 1/2-inch-thick slices French bread (each about 6 x 4 inches); 1 1/2 cups hulled strawberries (about 6 ounces); 1 1/2 cups frozen unsweetened raspberries, unthawed; 1 1/2 cups frozen unsweetened blueberries, unthawed; 1 1/2 cups frozen unsweetened blackberries, unthawed; 1/2 cup sugar; 1/4 cup cranberry juice cocktail; Lightly sweetened whipped cream

8 ingredients

15 steps

Ingredients

6 1/2-inch-thick slices French bread (each about 6 x 4 inches)
1 1/2 cups hulled strawberries (about 6 ounces)
1 1/2 cups frozen unsweetened raspberries, unthawed
1 1/2 cups frozen unsweetened blueberries, unthawed
1 1/2 cups frozen unsweetened blackberries, unthawed
1/2 cup sugar
1/4 cup cranberry juice cocktail
Lightly sweetened whipped cream

Directions

1

Preheat oven to 400F.
2

Place bread slices on baking sheet.
3

Bake bread until slightly dry and firm, about 8 minutes.
4

Trim crusts and discard.
5

Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mold to line completely; trim overhang and reserve.
6

Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice cocktail in heavy large saucepan.
7

Stir over low heat just until frozen berries thaw and sugar dissolves, about 10 minutes.
8

Remove from heat.
9

Ladle warm fruit and juices into bread-lines bowl.
10

Cover fruit with reserved bread trimmings.
11

Place small plate atop pudding; weigh down plate with cans or weights.
12

Refrigerate overnight.
13

Remove weights and plate.
14

Invert pudding onto platter.
15

Cut into wedges and serve with sweetened whipped cream.